Ainsley Harriott’s tamarind rainbow trout with ginger & spring onions
Ainsley Harriott’s Tamarind Rainbow Trout with Ginger & Spring Onions is a vibrant dish that brings the rich flavors of Caribbean cuisine right to your table. This recipe is perfect for those looking to explore the delightful combination of sweet and sour tastes, with tamarind paste playing a central role in creating a unique flavor profile. Ideal for a special dinner for two, this dish is not only delicious but also quick and easy to prepare, ensuring a stress-free yet impressive meal.
Ingredients for the Tamarind Rainbow Trout with Ginger & Spring Onions:
- Garlic cloves (4)
- Long green chillies, de-seeded and finely chopped (2)
- Coriander stalks, washed and chopped, with leaves reserved for garnish (a small handful)
- Salt (a pinch)
- Tamarind paste (2 tbsp)
- Sugar (1 tbsp)
- Lime (juice of 1)
- Fresh whole rainbow trout, gutted and cleaned (2 x 350g)
- Fresh root ginger, cut into fine strips (4-cm piece)
- Spring onions, sliced on the diagonal (3)
- Olive oil (2 tbsp)
- Red chilli, sliced, for garnish (optional) (1)
Preparation Instructions:
- Begin by preheating your oven.
- Use a pestle and mortar to create a paste with garlic, chillies, coriander stalks, and salt. Then, incorporate the tamarind paste, sugar, and lime juice into this mixture.
- Make deep cuts on both sides of the trout and apply the paste both inside the cavity and on the outside.
- Prepare foil and baking parchment to create parcels for the trout, adding ginger strips and spring onions beneath each fish, drizzling with olive oil before sealing the parcels.
- Cook in the oven for a set time or until the trout is thoroughly cooked, offering a flaky texture when checked.
- Serve immediately, garnished with coriander leaves and optional chilli slices.
Storage and Reheating: For optimal freshness, it's recommended to consume this dish immediately after cooking. However, if you have leftovers, they can be stored in the refrigerator for up to 2 days. To reheat, gently warm in an oven until heated through, taking care not to dry out the fish.
Nutritional Information: This dish is a great source of high-quality protein and omega-3 fatty acids, beneficial for heart health. Tamarind adds a burst of antioxidants, while ginger provides anti-inflammatory benefits.
FAQ about the Tamarind Rainbow Trout with Ginger & Spring Onions:
- Can I use another type of fish? Yes, snapper or salmon fillets are excellent substitutes.
- Is this recipe suitable for a weeknight meal? Absolutely, its preparation is straightforward and doesn’t require much active cooking time.
This delightful recipe is extracted from Ainsley Harriott’s book, "Ainsley’s Caribbean Kitchen: Delicious feelgood cooking from the sunshine islands," showcasing the diverse and rich culinary heritage of the Caribbean, influenced by a variety of cultures including Native American, European, African, and Asian.
For a detailed recipe and more inspiration, visit the original recipe pages on The Happy Foodie and Foodies Magazine websites.